it's my girls' world: Coconut Red Lentil Soup

Thursday, September 21, 2017

Coconut Red Lentil Soup

I've been loving red lentils lately. So good for you- high in protein and fibre, chock-ful of B's and a great source of iron. They cook really fast as well and are so delicious. Just as we're entering fall, here's a delicious soup bursting with all sorts of different bright flavours.

Ingredients

1 tablespoon of 2 cloves of garlic, minced

1 small onion

1 inch of ginger, minced

2 carrots, chopped

1 bell pepper, chopped

1 cup of red lentils

1/2 tablespoon of tumeric

1/2 tablespoon of cumin

1/2 teaspoon of cayenne (optional)

2 -3 cups of chopped vegetables (I used zucchini, butternut squash and mushroom)

4 cups of water or vegetable stock

1 14 oz of coconut milk

Optional Toppings:

Toasted coconut flakes

Chopped cilantro

Chopped Jalapeno

Green Onions

Jasmine rice

Method:

1- In a large pot, add the oil and over medium heat, add onion, ginger and then garlic. Cook for a couple minutes

2- Add the other vegetables and spices. Stir well and cook for 3-4 minutes.

3- Add red lentils and stir well then slowly add water/broth

4- Cover the pot and cook for about 25 minutes.

5- Add the coconut milk.

6- Depending on how creamy you want the soup, use your immersion blender/blender to puree the soup (I wanted some texture still)

7- When serving the soup, ladle a couple cups into a bowl and add the desired toppings. A couple spoonfuls of rice makes it just a little more filling.

This delicious concoction is also vegan and a great way to sneak all the different veggies into my kids' bodies. We have been trying more meatless meals recently and this one will definitely be on repeat in our house.